Roasted Beetroot Taco
Transform your taco night with these stunning vegetarian beetroot tacos! Featuring sweet, earthy roasted beets, savory garlic kale, and fresh avocado, these colorful tacos are as nutritious as they are Instagram-worthy. Perfect for meatless Monday or any day you want to add more vegetables to your plate.
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Servings: 4
Calories: 245kcal
Equipment
Ingredients
- 12 oz red beets
- Small bunch kale chopped
- 1 red onion sliced
- 1 avocado sliced
- 1 jalapeño sliced
- 2 garlic cloves minced
- 4 –6 whole wheat or corn tortillas
- Fresh cilantro chopped (optional)
- Oil for sautéing
Instructions
- Preheat oven to 400°F (200°C). Wrap whole beets in foil and bake until tender, about 45 minutes.
- Allow beets to cool, then peel and slice into rounds or strips.
- Heat oil in a large skillet over medium heat. Add minced garlic and sliced red onion, sauté for 2-3 minutes.
- Add chopped kale to the skillet and cook until soft and wilted, about 5 minutes.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by layering beet slices, sautéed kale mixture, avocado slices, jalapeño, and cilantro in tortillas.
- Serve immediately with lime wedges or salsa if desired.
Notes
Wear gloves when handling beets to prevent staining your hands
Beets can be roasted up to 3 days ahead and stored in the refrigerator
For extra flavor, marinate sliced beets in lime juice and cumin while still warm
Substitute baby spinach for kale if preferred, reducing cooking time to 1-2 minutes
Add crumbled queso fresco or vegan sour cream for extra richness
Golden beets can be used instead of red for a milder flavor
Toast tortillas directly over a gas flame for authentic charred flavor
Nutrition
Calories: 245kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1.2g | Sodium: 285mg | Potassium: 785mg | Fiber: 12g | Sugar: 14g